Easy Hollandaise Sauce Recipe (2024)

FAQs

What is the basic formula for hollandaise? ›

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

The most common mistake people make with Hollandaise is adding melted butter that is too hot, or adding too much too soon. When this happens, the emulsion breaks — it becomes thin and grainy. If your butter is too hot, just stop making the Hollandaise for a minute or two to allow the butter to cool.

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

BUTTERMILK, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENTS, DEXTROSE, PALM OIL SHORTENING, SALT, YEAST EXTRACT, DEHYDRATED ONION, GLUCOSE SOLIDS, SOY LECITHIN, CITRIC ACID, XANTHAN GUM, INACTIVE YEAST, SPICES, HIGH OLEIC SUNFLOWER OIL, SODIUM PHOSPHATE, SPICE EXTRACTIVES (INCLUDING TURMERIC, PAPRIKA), CALCIUM SILICATE ...

First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens.

"Hollandaise sauce is a warm emulsion of egg yolks and liquid, bound together with clarified butter."

Traditional hollandaise, made by emulsifying melted clarified butter into egg yolks and lemon juice, is notoriously difficult to make. You not only have to take the same care in its construction as you take for oil-in-egg-yolk mayonnaise, but you also have to deal with the fickle nature of hot eggs and butter.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

Hollandaise sauce can be stored in the refrigerator for up to two days. To store hollandaise, place it in an airtight container and make sure that the hollandaise is cooled down before you put it away.

What is a fun fact about hollandaise sauce? ›

Popular theory places its origin to a town in Normandy, France called "Isigny-Sur-Mer", known for its high-quality butter. According to history, France couldn't produce its own butter during the First World War and imported it from Holland – which led to it being known as Hollandaise.

Hollandaise sauce yields 33 servings of sauce per container

Knorr® Hollandaise gives you one less thing to think about. Ready to go — straight from the pack.

Hollandaise is an emulsified sauce in which egg yolks serve as both the emulsifier, and the thickening agent. The finale consistency of your sauce will be determined by how much fat is emulsified in and how much the egg yolks are cooked. The more you cook the egg yolks, the thicker your hollandaise will be.

Hollandaise and its derivative sauces are often served over eggs, vegetables, or lighter meats like poultry and fish. It's worth mentioning that hollandaise is derived from mayonnaise and hasn't always been classified as a mother sauce. Hollandaise combines egg yolks, butter, and lemon juice.

The butter breaks into minute droplets, while the egg yolk acts as an emulsifier, helping to keep those droplets dispersed, as well as thickening the sauce. What you get is a creamy, smooth sauce with a rich texture and mild flavor, perfect for topping eggs, fish, or vegetables.